On Food and Cooking (Revised and Updated)

On Food and Cooking (Revised and Updated)

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About
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Info

ISBN: 9780684800011

Published Date: November 1, 2004

Publisher: Scribner Book Company

Language: English

Page Count: 884

Size: 9.58" l x 7.02" w x 1.78" h

Subject

Reference